Scalloped Cabbage | 12 Tomatoes

Step 1

Fill a medium stockport with water. Bring to a boil then add cabbage to pot. Allow to simmer for 25-30 minutes or until cabbage is tender. Drain cabbage fully and set aside.Preheat oven to 350˚F. Grease a 2-quart baking dish and add a layer of cabbage to the bottom, then a layer of saltines, then some black pepper. Dot with part of the butter. Repeat until all cabbage, saltines, and butter have been arranged in layers.Pour milk over top of casserole making sure all exposed cracker pieces are soaked with milk. Then sprinkle with white pepper and a bit of salt (if needed). Bake for 35-40 minutes or until top begins to brown.

Step 2

Fill a medium stockport with water. Bring to a boil then add cabbage to pot. Allow to simmer for 25-30 minutes or until cabbage is tender. Drain cabbage fully and set aside.Preheat oven to 350˚F. Grease a 2-quart baking dish and add a layer of cabbage to the bottom, then a layer of saltines, then some black pepper. Dot with part of the butter. Repeat until all cabbage, saltines, and butter have been arranged in layers.Pour milk over top of casserole making sure all exposed cracker pieces are soaked with milk. Then sprinkle with white pepper and a bit of salt (if needed). Bake for 35-40 minutes or until top begins to brown.